How to Make Delicious Hand-Pulled Rice: A Step-by-Step Guide

Q: Can I use beef instead of lamb for this recipe?
A: Yes, beef can be substituted for lamb, but the flavor profile will differ slightly.

Q: Is it necessary to soak the rice before cooking?
A: Yes, soaking the rice helps to reduce starch and ensures the grains remain separate after cooking.

Q: Can I add other vegetables to the dish?
A: Absolutely! Feel free to add vegetables of your choice for added flavor and nutrition.

Authentic Hand-Pulled Rice Recipe


  • Lamb: 500g
  • Long grain rice: 300g
  • Red carrot: 1
  • Cooking wine: 1 tablespoon
  • Onion: 1
  • Raisins: 1 handful
  • White pepper powder: 1 teaspoon
  • Salt: 3g
  • Yellow carrot: 1 (optional)
  1. Cut the lamb into pieces the size of 2 mahjong tiles; soak in water for 1 hour, changing the water twice.
  2. Chop the carrots into thick pieces; use red carrots if yellow ones are unavailable.
  3. Slice the onion into wide strips; fry in oil until golden brown and then remove from the pan (optional).
  4. Sauté the lamb in the pan until it releases water, then cook until the water evaporates.
  5. Fry the lamb until slightly charred on the surface; add cooking wine to reduce the gamey taste.
  6. Add the carrots to the lamb, season with salt and white pepper, and stir-fry until the carrots absorb the oil. Cumin can be added for extra flavor.
  7. Transfer the meat and carrots to a rice cooker and spread evenly.
  8. Rinse the rice several times, then layer it over the meat in the cooker. Add more water than usual as the meat and carrots will absorb some.
  9. Rinse and soak the raisins briefly.
  10. Once the rice is cooked, stir in the raisins and adjust the seasoning with salt if necessary. Keep it on a warm setting for a while.
  11. Note: Adjust the amount of water as needed. The dish is ready to serve.
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  • Rich in protein from lamb
  • Provides carbohydrates from rice
  • Contains vitamins and minerals from carrots and raisins